The Daily Plate

New York Cheesecake

Tall, dense, creamy, with that signature faint tang: real New York cheesecake is a project worth taking on, and this streamlined version skips the water bath without sacrificing the crack-free top. It's the celebration cake of cakes — richer than our no-bake cheesecake jars and worth every minute of the wait.

Tall slice of New York cheesecake with dense creamy interior on a dark plate, graham crust visible
Prep time25 min
Cook time1 hr 10 min
Total6 hr 35 min
Yield12 slices
CuisineAmerican
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🧺Ingredients

  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 4 blocks (8 oz each) cream cheese, at room temperature
  • 1 1/4 cups granulated sugar
  • 1 cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 4 large eggs, at room temperature

👩‍🍳Instructions

  1. Build the crust. Heat the oven to 325°F (160°C). Stir the graham crumbs, 1/3 cup sugar, and melted butter; press firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake 10 minutes.
  2. Beat the base. Beat the cream cheese and 1 1/4 cups sugar on medium until completely smooth, scraping the bowl twice — no lumps allowed.
  3. Add the richness. Beat in the sour cream, vanilla, and flour on low until just combined.
  4. Add the eggs gently. Add the eggs one at a time on the lowest speed, mixing just until each disappears. Overbeating whips in air, and air causes cracks.
  5. Bake low and slow. Pour into the crust and bake 65-70 minutes, until the edges are set and the center jiggles like set Jell-O.
  6. Cool gradually, then chill. Turn off the oven, crack the door, and cool the cheesecake in the oven 1 hour. Then refrigerate at least 6 hours, preferably overnight, before slicing.

💡 Cheesecake smarts

Room-temperature ingredients are non-negotiable — cold cream cheese never fully smooths out. Once the eggs go in, beat on the lowest speed; whipped-in air is what causes cracks and craters. The gradual oven cool-down is the real secret to a crack-free top — don't rush it.

❓Common questions

Do I really need a water bath?

Not with this recipe — it's designed for a moderate oven and a slow cool-down, which gives you a crack-free top without the fuss.

Why did my cheesecake crack?

Almost always overbaking or cooling too fast. Pull it while the center jiggles, and cool it gradually in the turned-off oven.

How far ahead can I make cheesecake?

Up to 3 days refrigerated, tightly covered. It also freezes beautifully for 2 months.

Why room-temperature ingredients?

Cold cream cheese beats up lumpy and never fully smooths out. Set everything out 1-2 hours before you start.

Tall slice of New York cheesecake with dense creamy interior on a dark plate, graham crust visible
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